Banana Nut Muffin
Made with real walnuts and bananas. You'd be a little nuts not to try these muffins. See what we did there?
1/2 Cup Water
1/3 Cup Vegetable Oil
HEAT oven to 400˚F. Lightly grease pan or line muffin pan with paper baking cups.
STIR together water, oil, eggs and muffin mix until moistened. Fill mun cups 2/3 full. For loaf, spread batter into prepared loaf pan.
BAKE as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding an additional 1 tablespoon water.
|24 Mini Muffins||400°F||12-14 minutes|
|12 Standard Muffins||400°F||16-18 minutes|
|8.5x4.5x2.5-inch Loaf pan||350°F||45-50 minutes|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm and soybean oil, walnuts, dried bananas, food starch-modified. Less than 2% of: dextrose, ground flaxseed, baking soda, sodium aluminum phosphate, salt, natural and artificial flavors, sodium stearoyl lactylate, soy lecithin, cellulose gum, xanthan gum. Freshness preserved with BHT.
CONTAINS: Wheat, walnuts and soy.
May contain milk, eggs and tree nuts.
Refer to the package for the most current ingredient information.
Make it your own with these easy ways to add to the box directions.
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